Trim the edges of bread slices and cut into small squares,Set aside.Add half of ghee in a pan and heat it.Add the bread pieces.
Keep roasting till it is golden brown.Add milk first add 1/2 cup mash it well.Then add another 1/2 cup.
Let it get cooked for a min.Then mash it well with the laddle.Now add sugar.
It will start to turn goey.At this stage slowly add ghee, little by little and keep mixing.Reserve a tsp of ghee alone.
Once it starts to leave the sides of the pan.It is the right stage, now fry cashews in a tsp of ghee till golden and add it.Give a quick mix and switch off.
Serve hot / warm
Notes :
Roast the bread pieces till golden brown.
Don’t compromise on ghee, then you will not the desired halwa texture and consistency.
When it turns into a mass, ghee will start to ooze out at the sides thats the correct stage to switch off.
The final consistency should be goey not thick.
Keeps well for 2 days if refrigerated.While serving just heat it and serve.
We used milk bread, you can use normal bread too but make sure you increase sugar.